Lentil- Asparagus-Corn Salad

Orange lentils make for a witty pairing with corn in this vivid appetizer that also flirts with edible flowers and snippets of torn mint. We're especially romanced by Chef Sam DiBattista's Lemon-Honey Cayenne Dressing — lip-warming and tart.

Lentil Asparagus Corn Salad with Lemon-Honey Cayenne Dressing

Recipe by Sam DiBattista, vivo kitchen

2 bunches asparagus, blanched in salted water for 2 minutes, then ice bath and cut on bias

2 cups cooked lentils (I used orange lentils but any lentil will do)

4 ears of corn cut off cob, use raw

Small bunch of torn mint

Small bunch dill

Small bunch edible flowers, if available

Toss first 3 ingredients in a bowl with a drizzle of EVOO and season with sea salt.